Stephen Doyle, of Alfred's Restaurant at The Winchester Hotel and Spa, talks his mam's stew and crisp sandwiches in our meet the chef column.

What first inspired you to become a chef?

"Growing up I used to watch my mam and nan cook from scratch, fruit tarts, jams and more. We all helped out in nan's garden so I had a good understanding of where food comes from and how to look after it, and I got paid pocket money so we were all happy!"

(Image: Winchester Hotel & Spa) What was the first meal you cooked for someone else?

"One of my first dates I thought I'd ‘cook’ a peach and mozzarella salad that I saw Jamie Oliver make. It must have been OK as I got a second date from it!"

Tell us a bit about your career so far…?

"I started off in Ireland with Little Chef with my brother, I haven’t stopped blaming him since! I got the bug and eventually got into some of the four star hotels around Ireland through the gift of the gab, my never give up attitude and being willing to work for peanuts! I moved to England 16 years ago and have worked for some great hotels including Hotel Du Vin as well as some memorable years at the University of Winchester."

What is your proudest career moment to date?

"Seeing ‘Steve’s Mam’s Lamb Stew’ on the menu for the first time. It was one of my favourite dishes growing up and I've had it on at nearly every place I’ve worked. So much so she is asking for royalties!"

(Image: Winchester Hotel & Spa) What is your signature dish?

"It would have to be the lamb stew. It has had some tweaks over the years but is mainly the same dish from when I was growing up. It's not technically mine, but I have adopted it."

What is your favourite dish currently on your menu?

"I love the lamb rump with cauliflower cheese puree served with green beans, herb roasted new potatoes and a red currant jus."

Where is your favourite place to eat in Hampshire?

"If I want a roast then I love The Crown and Anchor in Winchester. If I'm after something brunchy, The Square in Winchester is perfect."

(Image: Winchester Hotel & Spa) What is your favourite meal to cook at home?

"Nothing gives me greater pleasure than cooking for someone I love and it's also the chance to show off a little so I try and do something new. It's a great way to come up with new ideas for menus."

What is your culinary guilty pleasure?

"Clonakilty black and white pudding and Tayto crisps. You can't beat a Tayto crisp sandwich!"

What is your favourite Hampshire ingredient?

"The wild garlic and watercress are amazing."

Which chef do you most admire?

I admire Tom Kerridge's bold flavours and he is such a nice guy as well."

(Image: Winchester Hotel & Spa) What’s your career ambition?

"I love what I do and am very lucky to be in a hotel with a GM and owners that are ‘foodies’ and allow me to keep moving the food forward using some amazing suppliers and ingredients. I want to see where we can take this restaurant."

What do you think will be the next big restaurant trend?

"We are seeing customers want an experience, not just a meal. They are looking for a bit of theatre, a bit of showmanship and a story. We base a lot of our menu on local food, pick our suppliers carefully and they all have a story, so we just have to work on the showmanship and theatre!"

(Image: Winchester Hotel & Spa)